Slow braised leg of lamb, seasoned with tandoori marinade finished in oven.
(Roast leg of lamb)
SEASONING
Lamb Leg (preferably Indian Lamb -700-850 Gms, Salt - ½ tsp, Kashmiri chilly pwd -1/4tsp, Ginger garlic paste -1tbsp, Malt vinegar -50 ml, Black cumin -¼ tsp
COOKING
Brown onion paste -1.5 tbsp, Garlic paste -2tsp, Cinnamon -1’’ stick, Cardamom -3-4 no’s, Clove -3-4 no’s, Bay leaf -2-3 no’s, Salt -1/2tsp, Kashmiri chilly pwd -¼ tsp
TANDOORI MARINADE
Thick curd - 3tbsp, Kashmiri chilly pwd -¼ tsp, Garam masala -½ tsp, Ginger garlic paste -1tbsp, Salt -¼ tsp, Kasuri Methi -1/2tsp, Mustard oil -2tbsp, Lemon -1no, Coriander fresh (chopped) -2tbsp
METHOD:
1-Clean the leg of lamb for extra fat or silver skin, & prick the meat with fork or tip of the Knife.
2-Season the leg of lamb with salt, Kashmiri chilly pwd, ginger garlic paste, malt vinegar & black cumin seeds. Allow the marinated lamb to rest for 6-8 hrs.
3-Allign the marinated lamb in a deep baking dish or a tray. Add water, brown onion paste, garlic paste, cinnamon, green cardamom, clove, bay leaf, Kashmiri chili pwd & salt to the tray. Ensure the lamb is just immersed in the water.
4-Cook the lamb in a preheated oven at 200 – 225 deg C for approx. 2 hrs. . While baking, the tray has to be covered with aluminum foil.
5-Once the lamb is cooked transfer the lamb in a tray and allow it to cool. Strain the lamb jus through a fine mesh.
6-In the meantime prepare a yoghurt marination with Kashmiri chilly pwd, Garam masala pwd, ginger garlic paste, salt, kasoori methi, & mustard oil.
7-Once the Lambs is cold or at room temp, apply the yoghurt base marinade.
8-Bake the marinated lamb in a preheated oven at 225-250 deg c for 10-15 minutes , or skewer the lamb leg and finish it in tandoor. Keep basting in between.
9-Preheat the lamb jus; adjust the seasoning with salt and lemon juice if required.
10-Once the lamb is roasted transfer it in a serving dish sprinkle lemon juice & fresh coriander leaves. Serve the lamb jus accompanied with sikandari raan.
Slow braised leg of lamb, seasoned with tandoori marinade finished in oven.
(Roast leg of lamb)
SEASONING
Lamb Leg (preferably Indian Lamb -700-850 Gms, Salt – ½ tsp, Kashmiri chilly pwd -1/4tsp, Ginger garlic paste -1tbsp, Malt vinegar -50 ml, Black cumin -¼ tsp
COOKING
Brown onion paste -1.5 tbsp, Garlic paste -2tsp, Cinnamon -1’’ stick, Cardamom -3-4 no’s, Clove -3-4 no’s, Bay leaf -2-3 no’s, Salt -1/2tsp, Kashmiri chilly pwd -¼ tsp
TANDOORI MARINADE
Thick curd – 3tbsp, Kashmiri chilly pwd -¼ tsp, Garam masala -½ tsp, Ginger garlic paste -1tbsp, Salt -¼ tsp, Kasuri Methi -1/2tsp, Mustard oil -2tbsp, Lemon -1no, Coriander fresh (chopped) -2tbsp
METHOD:
1-Clean the leg of lamb for extra fat or silver skin, & prick the meat with fork or tip of the Knife.
2-Season the leg of lamb with salt, Kashmiri chilly pwd, ginger garlic paste, malt vinegar & black cumin seeds. Allow the marinated lamb to rest for 6-8 hrs.
3-Allign the marinated lamb in a deep baking dish or a tray. Add water, brown onion paste, garlic paste, cinnamon, green cardamom, clove, bay leaf, Kashmiri chili pwd & salt to the tray. Ensure the lamb is just immersed in the water.
4-Cook the lamb in a preheated oven at 200 – 225 deg C for approx. 2 hrs. . While baking, the tray has to be covered with aluminum foil.
5-Once the lamb is cooked transfer the lamb in a tray and allow it to cool. Strain the lamb jus through a fine mesh.
6-In the meantime prepare a yoghurt marination with Kashmiri chilly pwd, Garam masala pwd, ginger garlic paste, salt, kasoori methi, & mustard oil.
7-Once the Lambs is cold or at room temp, apply the yoghurt base marinade.
8-Bake the marinated lamb in a preheated oven at 225-250 deg c for 10-15 minutes , or skewer the lamb leg and finish it in tandoor. Keep basting in between.
9-Preheat the lamb jus; adjust the seasoning with salt and lemon juice if required.
10-Once the lamb is roasted transfer it in a serving dish sprinkle lemon juice & fresh coriander leaves. Serve the lamb jus accompanied with sikandari raan.